Every food blog should have recipes, right? And the first one should have chocolate in it, of course. So here's my own variation on several cookie and brownie recipes into a recipe that everyone "savors" as different from "devours," though few are ever left on the plate.
Southwestern Brownie Cookies
2 circles (2 to 3 ounces each) Ibarra chocolate
4 to 5 squares unsweetened baking chocolate (4 to 5 oz.)
(total chocolate should equal 10 ounces)
8 Tbs. butter
1 1/4 cups sugar
3 eggs, or 4 if you like cake-like brownies
2 tsp. orange oil plus 1 tsp. vanilla extract (you can substitute an orange liqueur)
1 1/4 cup flour (5.3 oz.)
1 tsp. baking powder
1/4 tsp. salt
2 cups chopped pinon nuts, toasted in a 325° oven for ten minutes
Instructions:
1. Preheat oven to 325°.
2. Microwave chocolate and butter in a large bowl on HIGH for two minutes, stir, and microwave for one more minute. Stir until chocolate is completely melted and smooth.
3. Stir in sugar. Mix in eggs, orange oil, and vanilla. Stir in flour mixture. Fold in nuts.
4. Drop rounded tablespoonfuls onto an ungreased or parchment-lined cookie sheet. Bake for 12 minutes only.
5. Let sit on cookie pan for a minute before removing to wire cooling racks. Cool thoroughly before storing in an airtight container.
Makes about three dozen
Comments:
These are dangerous. They really taste like brownies in cookie-form. They are also intensely fragrant with the spices in the Ibarra chocolate and the potent aroma of the orange oil.
Also don't you dare enter this recipe in a cooking contest. They are mine!
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